Cloud Bread
Bread with almost no carbs, made by whipping egg whites into a meringue and folding in cream cheese instead of using any flour. Light and a little eggy, closer to a savory meringue than real bread, but it works as a bun or toast base.
Whipped egg whites are doing all the lifting here. No flour, no leavener, just air.
Per serving (1 piece)
Ingredients
- 3 largeeggs, separated
- 3 ozlight cream cheese
- 1/4 tspcream of tartar
- a pinchsalt
Steps
- 1
Preheat the oven to 150C (300F) and line a baking sheet with parchment paper.
- 2
Separate the eggs. Whip the egg whites with the cream of tartar until stiff peaks form.
- 3
Whisk the egg yolks with the cream cheese and salt until smooth.
- 4
Gently fold the egg yolk mixture into the whipped whites, being careful not to deflate them.
- 5
Spoon into 6 rounds on the baking sheet, spaced apart.
- 6
Bake for 25 to 30 minutes until golden and firm to the touch.
- 7
Let cool completely before handling, since they're delicate while warm.
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